Iberico ham, dare I say it, leaves Parma ham standing in the shade of the oak tree. While both come from pigs that relish their acorns, the Spanish pig is fed on them exclusively so its cured pork is richer, fattier, silkier, with an unctuous mouth feel its Italian cousin lacks.

It's produced from the black Iberian pig, a breed which snuffles out acorns to eat by choice, as opposed to the Parma pig which is fed them in its diet. While pigs can be crossbred to produce Jamón Ibérico, they can't be designated Iberico Ham unless they are at least 75 percent Iberian. Curing may take up to 36 months.

With all this phaffle about pork, you can appreciate this will be expensive charcuterie. Go to Dean & DeLuca and it will cost you a whopping $99 a pound! But go to A & H Seafood on Bethesda Ave, and you'll find it at $55 a pound. That's because the little Spanish market is a wholesaler as well as a retailer, so the public can benefit from its wider sales to the restaurant trade.

A & H Gourmet and Seafood Market, 4960 Bethesda Ave, Bethesda, 301 986 9692.

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1 Comment

1. The Food Scribe

   Love that place, and love that ham. Thanks for reminding me!